Braised lamb neck chops in plum sauce
| 2 Tbsp | Oil |
| 1 | Onion, finely diced |
| 2 | Garlic cloves, crushed |
| 1 Tbsp | Fresh ginger, peeled and finely grated |
| 1 | Chilli, finely diced |
| 1 Tbsp | Fresh rosemary, leaves picked and finely chopped |
| 5 | Lamb neck chops (Main) |
| 1 can | Whole peeled tomatoes, we used Delmaine |
| 1 can | Artichoke heart, drained and cut in half |
| 1 Tbsp | Redcurrant jelly |
| ½ bottle | Plum sauce, we used Delmaine (Main) |
| 100 ml | Red wine |
Directions
- Preheat oven to 190C
- In a medium heated oiled pan sauté onion and garlic for 2-3 minutes then add ginger, chilli and rosemary.
- Cook for a few more minutes until the onion becomes translucent and soft. Remove from the pan.
- Season room temperature chops. Add a little more oil to the pan and sear over medium to high heat on both sides until golden brown.
- Add the onion and chilli mixture back into the pan and over a high heat deglaze the pan with wine and reduce by half.
- Add the jelly, plum sauce and tomato (broken into chunks) and artichokes.
- Carefully place chops into a casserole dish then pour over the sauce and cover and braise for about 45 minutes.
- Serve with rice or couscous. Garnish with some fresh chopped herbs.